Wild Rice Cranberry And Walnut Salad Food

CRANBERRY-WALNUT WILD RICE SALAD

Steps:

• Cook rices in separate saucepans as directed on packages. Cool slightly.
• Mix rices, cheese, cranberries, walnuts and onions in medium bowl. Add dressing; mix lightly. Cover.
• Refrigerate at least 1 hour to allow flavors to blend. Serve on lettuce-covered salad plates.

WILD RICE AND CHANTERELLE SALAD WITH DRIED FRUIT, GOAT CHEESE, AND WALNUTS

Steps:

• To prepare the rice: Wash the rice under cold water for 2 minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice.
• In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside.
• To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits.
• In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.
• To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese.

WILD RICE SALAD WITH CELERY AND WALNUTS

Steps:

• Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients.
• Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.

CRANBERRY WILD RICE SALAD

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, combine cranberry juice, vinegar, oil, basil, sugar, salt if desired and pepper; mix well. Pour over rice mixture and toss to coat. Refrigerate overnight. Just before serving, stir in pecans if desired.

WILD RICE WITH CRANBERRIES AND WALNUTS

Steps:

• Boil 3 cups (750 ml) of water.Rinse rice until water runs clear, then drain.Optional: add salt to water.When water is at boiling point, add the wild rice.Once the rice has reached boil, reduce heat to simmer and cover with lid.Simmer for 55 to 65 minutes.While the rice is cooking, chop 1 cup (250 ml) walnuts.When rice is done, add cranberry sauce and chopped walnuts.Notes:This can be served hot or cold.This dish is also great for those who can have no corn or corn derivatives.The sky is the limit as to what you wish to add. You may want pinon, pecan or pine nuts. You may add raisins and cinnamon with dairy or non-dairy and serve chilled as a dessert.Source: Joanna in Innisfil

WILD RICE, CRANBERRY AND WALNUT SALAD

Steps:

• Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain. Set aside to cool (see note).
• Combine rice, cranberries, celery and walnuts in a bowl.
• Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Toss to combine. Serve.

BLUEBERRY WALNUT WILD RICE SALAD

Steps:

• Preheat oven to 350°F.
• Place walnuts on a baking sheet and bake 5-7 minutes, until lightly toasted. Set aside to cool.
• Wash and drain blueberries, remove stems and place in a large bowl.
• Add sugar, salt, pepper and tarragon. Toss to coat. Let stand about 15 minutes.
• Add rice, chicken and walnuts.
• In a small bowl combine dressing ingredients.
• Pour over blueberry mixture and mix well. Place lettuce and orange segments on four plates. Top each with salad mixture. Serve at room temperature.

CRANBERRY EDAMAME WILD RICE SALAD

Steps:

• In a large bowl, soak dried cranberries in juice for 20 minutes to plump up, then discard juice. Into the bowl with the cranberries, add rice, edamame and walnuts.
• Whisk together the vinegar, oil and pepper; toss dressing with the rice mixture in the bowl and serve at room temperature.

WILD RICE, QUINOA & CRANBERRY SALAD

Steps:

• Rinse wild rice thoroughly; drain. In a large saucepan, combine rice and 5 cups broth; bring to a boil. Reduce heat; simmer, covered, 60-70 minutes or until rice is fluffy and tender. Drain if necessary., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Finely grate enough peel from oranges to measure 2 teaspoons; place in a large bowl. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over the same large bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit. Cut orange sections in half; stir into orange juice and peel. Add cranberries, almonds, parsley, rice, quinoa and onion mixture., In a small bowl, whisk oil, thyme, vinegar, salt and pepper until blended. Pour over rice mixture; toss to coat.

WILD RICE, WALNUT, AND CRANBERRY DRESSING

Steps:

• In a large saucepan with a tight-fitting lid, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened and golden brown, about 8 minutes. Add garlic; cook until fragrant, about 1 minute. Season generously with salt and pepper.
• Add 3 cups water; bring to a boil. Stir in wild-rice blend. Return to a boil; reduce heat to a simmer. Cover; cook over low heat until rice has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, for 10 minutes.
• Transfer rice to a large bowl. Stir in walnuts, cranberries, and parsley; season again with salt and pepper. Serve immediately, or hold at room temperature for up to 5 hours.

WILD RICE WITH MUSHROOMS, CRANBERRIES AND WALNUTS

Steps:

• Bring two medium pots salted water to a boil over high heat. Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.
• While grains cook, put cranberries in small bowl, and cover with hot water. Soak 15 minutes, drain, and chop. Set aside.
• Heat canola oil in a medium skillet over medium heat. Add mushrooms, and sauté, stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes. Season lightly with salt and pepper, and transfer to a warm serving bowl. Stir in walnuts, shallots, parsley and cranberries.
• When grains are tender, drain them, and add them to bowl. Drizzle with walnut oil, and toss gently. Taste and add salt and pepper if necessary. Serve warm or at room temperature.

CRANBERRY WALNUT SALAD

Steps:

• In a food processor combine cranberries and sugar. Process until cranberries are chopped very very small. Set this mixture aside.
• Drain pineapple, and reserve the liquid.
• Pour jello into a bowl and dissolve with 1 cup bowling water. When jello is dissolved, mix in reserved pineapple juice and place in refrigerator until set.
• When jello is set mix in cranberries, cool whip, and walnuts. Stir until all is combined.
• Refrigerate until ready to serve.

CRANBERRY-NUT WILD RICE

Steps:

• Cook wild rice according to package directions; drain if necessary. In a large skillet, saute onions in 1 tablespoon oil until tender. Stir in the rice, cranberries, nuts and remaining oil; heat through. Season with salt and pepper.